January 24, 2016

Amazake Made from Sake Kasu (Lees)/酒粕で作った甘酒

Today, I bought a bag of sake kasu from a local sake brewery, Takachiyo Shuzo.

今日は、地元の酒蔵、高千代酒造の酒粕を一袋買いました。

Well, I just had to, partly because I had to make another batch of amazake for my son, but mainly because this particular sake kasu was so cheap (2 kg, 500 yen).
息子のためにまた甘酒を作らなければいけなかったし、何と言っても、この酒粕はすごく安かったので（２キロで500円）、買わざるを得ませんでした。

It is more than five times cheaper than koji.
麹より５倍以上安いです。

I searched for good recipes for amazake made from sake kasu. Some recipes say to tear sake kasu and soak it in cold water overnight to dissolve. I didn't want to wait that long, so I just tore some sake kasu into pieces, put it in a pot, added some water, brought to a boil, stirred well, left it covered with a lid for several minutes, reheated, stirred again. I added some sugar. (I left out salt.)